Food and Recipes Recipes Shepherd's Pie with Sweet Potato Mash Recipe One of the quintessential comfort foods just got an update that we can really get on board with. A sweet potato mash with Parmesan, sour cream, and butter (you know, all the good stuff) tops this savory classic. The secret to the most tender chuck roast is cooking low and slow, a method that makes all the difference when it comes to that fall-off-the-bone texture that sets this recipe apart from a crowd. A trio of veggies add savory and sweet flavor that no Shepherd's Pie recipe would be complete without. After the mixture is finished slow cooking, you'll stir in a thickening mixture before topping with the mash and cooking for another 20 to 30 minutes. In that time, your Shepherd's Pie will create a wonderful gravy with a just-right consistency. We dare you to stop at one serving. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on April 22, 2020 Print Share Share Tweet Pin Email Photo: Southern Living Total Time: 6 hrs 50 mins Yield: 8 serves Ingredients 1 1/2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes 4 carrots (12 oz.), sliced into ½-inch rounds 1 (8-oz.) pkg. sliced mushrooms 2 teaspoons minced garlic (from 3 garlic cloves) 1 cup lower-sodium beef broth 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons chopped fresh thyme 1 teaspoon kosher salt 1/2 teaspoon black pepper 6 tablespoons water 3 tablespoons all-purpose flour 2 cups frozen green peas, thawed Sweet Potato Mash Directions Place beef cubes in a 5½- to 6-quart slow cooker. Top with carrots, mushrooms, and garlic. Whisk together broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper in a medium bowl. Add broth mixture to slow cooker; stir to combine. Cover and cook on LOW until beef is tender, 6 to 8 hours. Remove lid, and skim off any fat from surface. Whisk together water and flour in a small bowl until smooth; slowly stir into beef mixture. Stir in green peas. Increase heat to HIGH. Top beef mixture evenly with Sweet Potato Mash. Cover and cook on HIGH until gravy has thickened and potatoes are heated through, 20 to 30 minutes. Print